• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Place potato on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • In the last 5 minutes of cook time, remove from oven, sprinkle with Cheddar cheese and roast until golden and crisp. TIP: If your oven tray is crowded, divide between two trays. Little cooks: Help by sprinkling the cheese over the potato chunks. Be careful, the tray is hot!

• When potato has 15 minutes remaining, place caramelised onion & parsley beef sausages on a second lined oven tray. • Drizzle with olive oil and turn to coat. Bake until cooked through, 10-14 minutes.

• While sausages are cooking, thinly slice apple into wedges. • In a large bowl, combine a drizzle of vinegar and olive oil. Just before serving, add apple and mixed salad leaves and toss to combine. Season to taste. TIP: Toss the salad just before serving to keep the leaves crisp. Little cooks: Take the lead by tossing the salad!

• Divide herbed pork sausages, cheesy roast potato chunks and apple salad between plates. • Top sausages with tomato relish to serve. Enjoy! Little cooks: Add the finishing touch by topping the sausages with the relish